Caviar At Home

When creating a list of the most decadent foods caviar is always near the top of my list. Perhaps this is rooted in my daydreams of sipping champagne and eating caviar, but something about these tiny fish eggs suggests dec-a-dence. So today, on National Caviar Day, let's take a look at two different ways to enjoy this luxurious seafood delicacy.

Not gonna lie, I find ordering caviar in a restaurant to be a bit intimidating. Not only is it pricey, but the pomp and circumstance of how they serve it--Mother of Pearl serving spoon, anyone?--only adds to my anxiety. So, I've taken to enjoying this luxurious food at home, which is actually easier than I thought it would be.

True caviar, the processed and salted roe of fish, only comes from sturgeon. So once you find a trusted place to buy it from, you can enjoy it with the addition of only two more ingredients: a cracker and creme fraiche. Just layer the three "c" ingredients (cracker, creme fraiche and caviar) on top of each other and pop that bad boy in your mouth. Yum!

Photo by Judith Pena

Care to be a bit more adventurous? Then try this recipe from Chef Todd English. He takes deviled eggs to the next level by adding caviar and lobster! Wowza. Talk about reinventing a classic.